- Cabbage - Wikipedia
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads
- Our 18 Most Popular Cabbage Recipes
The humble cabbage stars in these stellar recipes Cost-effective and readily available year-round, cabbage is a healthy green that deserves more attention for its deliciousness and nutritional value (it boasts high levels of vitamins C and K) From coleslaw to soup, we've rounded up the top 18 cabbage dishes that our readers love
- 9 Impressive Health Benefits of Cabbage
Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K Some research suggests that it may have health benefits that include supporting digestion and heart health, among others
- What Happens to Your Body When You Eat Cabbage Regularly
Cabbage is a cruciferous veggie with a wealth of health benefits, including for your heart and gut Learn more about how cabbage benefits your health
- 5 Types of Cabbage—and the Best Ways to Use Them
Our guide to types of cabbage covers red, green, Napa, and Savoy cabbage, plus bok choy Learn about their best uses, recipes, and cooking tips
- 5 Types of Cabbage (And How to Cook Them) - The Yummy Bowl
Curious about the different types of cabbage? Learn about 5 common cabbage varieties and the best ways to cook each one—from raw slaws to cozy braises
- Cabbage | Leafy Greens, Cruciferous Vegetables Edible Heads | Britannica
The edible portions of all cabbage forms—which include kale, broccoli, and Brussels sprouts—are low in calories and are an excellent source of vitamin C Head cabbage, generally designated simply “cabbage,” is a major table vegetable in most countries of the temperate zone
- Cabbage | SNAP-Ed
Cabbage comes in different varieties and colors You can find varieties such as Bok choy, napa, and savoy cabbage, as well as red and green cabbage Cabbage can be eaten raw and is often the base for coleslaw Cabbage can also be sautéed, steamed, or even fermented, as in sauerkraut
|